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Cookies-And-Cream Cake


  • 1 pkg (18 1/4 oz) white cake mix
  • 1 ¼ c water
  • 1/3 c vegetable oil
  • 3 egg whites (or Egg Replacer)
  • 1 c coarsely crushed cream-filled chocolate sandwich cookies (about 8)
  • Frosting:
  • 4 to 4 1/2 C confectioners' sugar
  • ½ c shortening (vegan)
  • ¼ c milk (nondairy)
  • 1 tsp vanilla extract
  • Additional cream-filled chocolate sandwich cookies, halved and/or crushed, optional


  1. In a large mixing bowl, combine cake mix, water, oil and egg whites (or Egg Replacer). Beat on low speed until moistened; beat on high for 2 minutes. Gently fold in the crushed cookies. Pour into two greased and floured 8" round cake pans. Bake at 350°F for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire rack to cool completely. In a mixing bowl, beat sugar, shortening, milk and vanilla until smooth. Frost cake. If desired, decorate the top with cookie halves and the sides with crushed cookies.

  2. Yield: 12 servings

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